A simple, light and nourishing soup to celebrate the bounty of the garden, featuring zucchini, peas, and fresh herbs. This recipe makes about two servings.
2 Tbs. olive oil
1 Tbs. butter (or additional tbs. olive oil for vegan soup)
1 large garlic clove, minced
1 small onion, chopped
4 C. zucchini, chopped
1 C. fresh or frozen peas
1 generous handful fresh herbs, chopped (I use basil and chives)
1 Tbs. Better than Bouillon (I use the vegetarian one)
2 1/2 C. water (or homemade stock, in which you can omit the Better than Bouillion)
Salt and pepper to taste
- In a medium soup pot, heat olive and butter on low-med heat. Add garlic and onion, and a dash of salt. Cook for about 5 minutes, until garlic and onions are soft and fragrant.
- Add zucchini and turn heat up to medium. Add another dash of salt and fresh ground pepper. Cook for about 10 minutes.
- Add peas, herbs, bouillon and water. Bring soup to a gentle simmer and cook another 10 minutes.
- Remove from heat, and blend with an immersion blender until silky smooth. Check flavor and add salt and pepper to taste.
- Top with a dollop of creme fraiche or yogurt, and chopped fresh herbs. Serve with crackers or a slice of fresh sourdough bread.